Harvesting began on the Côte de Beaune on 1 September, and on the Côte Chalonnaise on 4 September. There were some problems with worms eating buds, but still the quantities produced were good, so the worms may have helped to keep quantities from being overly abundant.
Drouhin used more whole clusters than usual for the top wines; Drouhin’s usage is a sandwich method where the clusters are on top and bottom, with destemmed grapes between. Bruno Clavelier does something similar.
Malolactic fermentations began in the winter and sometimes went quite rapidly. (Continue reading here.)